Thank you Stonyfield and Woodstock for sponsoring today’s post. As always, all opinions are my own.
Making this takes less than 10 minutes when you don’t have kids pulling you each way. If you do, it might take you longer. Just saying–I might know from experience. I like to make two at a time so that I get a little variety in my life. I also like using fresh fruit in my overnight oats, and I find after two days the fruit tends to get a little soggy.
For this recipe, I used Stonyfield Grassfed Vanilla Yogurt. It’s creamy and has the perfect amount of flavor. What’s different about the Grassfed yogurt you might ask? Milk from cows who graze naturally on lush grass gives yogurt a rich and unique flavor. And like all Stonyfield products 100% Grassfed is organic, non-GMO and made without the use of artificial hormones. I mixed in just a half cup of the yogurt and half cup of milk into the oats. The next day, when you go to eat the oats you can add additional yogurt or milk to get the consistency you desire. For this recipe, I used Woodstock Organic Almond Butter that was also mixed into the oats and then I added a nice dollop of additional almond butter on top after the oats were in the jar. This almond butter is one simple ingredient, almonds! That’s it. If your feeling exhausted and need a hearty breakfast that is on the healthier side, then I invite you to try my recipe for Banana Almond Butter Overnight Oats. It’s what is keeping me fueled during these very tiring days with a newborn.
Banana Almond Butter Overnight Oats
- In a bowl, combine together the rolled oats, ground flaxseed, Stonyfield Grassfed Vanilla Yogurt, milk, honey and 2 tablespoons Woodstock Almond butter. Mix well and set to the side.
- Chop both banana into bite size pieces. Place a few at the bottom of each Mason jar. Then place part of the oatmeal mix into the jars, followed by more chopped banana, top with one additional layer of oatmeal mix.
- Place one tablespoon Woodstock Almond butter on top of each Mason jar and top with remaining chopped bananas.